Zucchini moussaka with tomatoes

Last Updated on August 2, 2024

Layer of bamboos, zucchini and tomatoes topped with cheese mixture, baked until golden brown.

Ingredients:

600 g of potatoes 500 g 250 g of peeled tomatoes 150 g onions 80 g shredded cheese 3 pcs eggplant 2 pcs garlic cloves 2 tbsp chopped herbs (parsley,basil) 180 ml cream 100 ml olive oil ground pepper salt grease to grease the mold grits to line the mold

Procedure:

1. 1. Cut the washed zucchini and peeled potatoes into slices
3. Fry the peeled, finely chopped onion and the peeled, crushed garlic cloves in hot oil
4. Cover the bottom of the bowl with part of the potatoes, layer part of the zucchini and tomatoes on top, season with salt and pepper, sprinkle with the fried onion and garlic and finally cover with the remaining potatoes and zucchini
5. Mix the cream, beaten eggs, grated cheese, finely chopped herbs, salt and pepper, pour into a bowl and bake in a preheated oven at 165 °C for about 50 minutes.